Chicharrones, or pork rinds, are delicious. Nachos are also delicious. Combine the two and you have a cheesy, crunchy snack that is out of this world.

It’s an easy swap that I’m surprised I don’t see more of. Crispy, puffy, salty fried pork skin is a perfect vehicle for your usual nacho toppings, but Chef Jonathan Beres of Rhode Island’s The Eddy takes the bar snack to even greater heights by coating the pork rinds with cheese powder (which keeps everything from getting soggy under a pile of melted cheese), good guac, pico, cilantro, and radishes. Of course, as Bon Appetit points out in the link below, you don’t have to stick to this exact composition. Just grab a bag of chicharrones (or make your own) and go crazy with your favorite nacho toppings. Serve at some sort of football-centric gathering, or eat them in alone in the dark, free of distractions.